Short Saddle of Lamb with Seasonal Spring Accompaniments

by Stefan Kolsch

Ingredients

1 Short Saddle of Lamb

Oil

Salt and Pepper

Baby Potatoes for roasting

Chopped Parsley

2 cloves of Garlic

Lemon Zest

6 Large Carrots

80g Butter

1 large sprig Rosemary

Instructions

For the Lamb
Preheat the oven to 250ºC and season your Saddle of Lamb with salt and pepper. Sear in the oven for 15 minutes*, then reduce the temperature and cook for a further 13-16 minutes at 180ºC for medium*, or 19-21 minutes at 190ºC for well done*. Rest your joint for 20 minutes somewhere warm before carving.

For the Baby Roast Potatoes
Clean and scrub the skins and cut any larger potatoes in half. Add to the hot roasting tray once the joint has finished searing, having removed the extra juice from around the lamb. Remove the lamb when it's done, drain the cooking liquid, and return the potatoes to the oven, finishing them off at a high heat until crisped up. For an extra burst of flavour, season and sprinkle over a little chopped parsley, crushed garlic and lemon zest during the last 2-3 minutes of cooking.

For the Carrot & Rosemary Puree
Peel and cut the carrots into evenly sized pieces and pop into a saucepan, along with 1 clove of garlic split in two, the butter and a pinch of salt and pepper. Pour in water to barely cover the carrots, then bring to the boil, add the rosemary and simmer until tender. Drain and retain the liquid and remove the rosemary. Puree the carrots until smooth, adding the cooking liquid a bit at a time until you have your desired consistency. Reheat with a little butter when you're ready to serve.

*The temperatures and times stated above are for conventional ovens. If you have a fan-assisted oven, please reduce the temperature by 15-25ºC.